Twice-Baked Stuffed Potatoes

Twice-baked stuffed potatoes make satisfying, comfort food dinner.  This healthy, oil-free recipe uses broccoli, onion, and some smoked paprika for the filling, but you can add your own favorite ingredients like spinach, peas, or sauteed bell pepper.  Make a big batch on the weekend or adjust for a vegan dinner-for-one. 

MEDIUM            Servings: 4   Ready In: 75 minutes

Twice Baked Stuffed Potatoes - Healthy, Plant-Based, Gluten-Free, Oil-Free, Dairy-Free, Vegan Comfort Food Recipe with Broccoli Tomato

Twice Baked Stuffed Potatoes - Healthy, Plant-Based, Gluten-Free, Oil-Free, Dairy-Free, Vegan Comfort Food Recipe with Broccoli Tomato

Chef's Plant-Based Tip:  Use a clean towel to hold your roasted hot potatoes.  Cut along the potato "equator" for this healthy, vegan, gluten-free recipe

Chef's Plant-Based Tip:  Use a clean towel to hold your roasted hot potatoes.  Cut along the potato "equator" for this healthy, vegan, gluten-free recipe

Chef's Tip:  Leave at least 1/4-inch of potato around the edge when scooping out the roasted potato.  This edge will help hold the stuffing inside for these healthy plant-based, oil-free Twice-Baked Potatoes

Chef's Tip:  Leave at least 1/4-inch of potato around the edge when scooping out the roasted potato.  This edge will help hold the stuffing inside for these healthy plant-based, oil-free Twice-Baked Potatoes

Chef's Plant-Based Tip:  Smoked paprika is simmered with onion and garlic, using just a touch of water.  The smoked paprika is a vegan alternative to traditional bacon.  The water keeps this oil-free recipe healthy, without sacrificing flavor

Chef's Plant-Based Tip:  Smoked paprika is simmered with onion and garlic, using just a touch of water.  The smoked paprika is a vegan alternative to traditional bacon.  The water keeps this oil-free recipe healthy, without sacrificing flavor

Chef's Dairy-Free Tip:  Nutritional yeast replaces traditional cheese to give these healthy, plant-based potatoes a "cheezy" flavor.  Mash it into the stuffing for the ultimate vegan satisfaction and healthy B-12 vitamins.

Chef's Dairy-Free Tip:  Nutritional yeast replaces traditional cheese to give these healthy, plant-based potatoes a "cheezy" flavor.  Mash it into the stuffing for the ultimate vegan satisfaction and healthy B-12 vitamins.

Chef's Quick Tip:  For a quicker, easier version of this healthy recipe, use frozen broccoli.  You can also use other frozen vegetables like peas, spinach, and cauliflower for other healthy, vegan options

Chef's Quick Tip:  For a quicker, easier version of this healthy recipe, use frozen broccoli.  You can also use other frozen vegetables like peas, spinach, and cauliflower for other healthy, vegan options

Chef's Tip:  Top your stuffed potatoes with some diced tomato for a "pop" of flavor.  For a spicy kick, you can pour on a few spoonfuls of your favorite salsa.

Chef's Tip:  Top your stuffed potatoes with some diced tomato for a "pop" of flavor.  For a spicy kick, you can pour on a few spoonfuls of your favorite salsa.

Chef's Make-Ahead Tip:  Prep a whole batch of these twice-baked potatoes ahead of time.  Wrap each in foil.  Then, simply reheat in a 350F oven for 10-15 minutes, until hot.  Serve with a simple salad and dinner is done!

Chef's Make-Ahead Tip:  Prep a whole batch of these twice-baked potatoes ahead of time.  Wrap each in foil.  Then, simply reheat in a 350F oven for 10-15 minutes, until hot.  Serve with a simple salad and dinner is done!

Ingredients

2 medium Russet Potatoes (for stuffing),
1 medium onion
1 tsp smoked paprika,
1 cup broccoli florets
1/2 cup nutritional yeast,
2 Roma tomato, cored, seeded, and diced
2 Tbs cashew butter
½ cup almond milk, unsweetened plain
Salt, pepper


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Procedure

Gather ingredients

To First-Bake the potatoes: Scrub the potatoes and bake at 350 for 1 hour, or until tender.  Potatoes are ready when you can easily insert and remove a paring knife.  Halve the potatoes and let cool

To make the Stuffing: Meanwhile, sweat the onions and garlic with 1/2 cup water, smoked paprika, and pepper. Cut the broccoli into bite-sized florets.  Seed and dice tomatoes
When the onions are translucent and aromatic, they are done sweating. Turn off the heat, add the broccoli florets, and cover. Broccoli will steam slightly. Just let broccoli steam until bright green. Remove the lid

To Stuff and Finish the Potatoes: Once the potatoes are cool enough to handle, use a large spoon to scoop the flesh out of the skins.  Place the skins into individual foil sheets or on a baking sheet pan
Add the nutritional yeast, almond milk, cashew butter, and some salt and pepper to the potato flesh. Mash together.  Stir in the cooked onion mix and chives. Taste to adjust seasoning
Scoop filling into each of the potato skins.  Top with diced tomatoes
When ready to eat, bake at 350F for 10-15 min, till warm in the center.  Dig in!
 

Chef's Tip: For an easier stuffing, use any of your favorite frozen vegetables.  Simply warm in the microwave.  Frozen broccoli, peas, and spinach would all be delicious options.
 


Step-by-Step Photos:

Nutrition Facts
Serving size:  1 potato (2 halves)

Amount Per Serving
Calories 205.45
Calories From Fat (21%) 42.64
% Daily Value
Total Fat 5.12g 8%
Saturated Fat 0.85g 4%
Cholesterol 0mg 0%
Sodium 41.94mg 2%
Potassium 700.42mg 20%
Total Carbohydrates 31.96g 11%
Fiber 6.76g 27%
Sugar 3.79g
Protein 13.03g 26%
Calcium 29.13mg 3%
Iron 62.25mg 346%
Vitamin A 1075.62IU 22%
Vitamin C 797.63mg 1329%


Looking for a quick, healthy, vegetarian dinner for one? Sweet potatoes are the answer. This easy oil-free dinner cooks in your microwave in just 7 minutes, faster than you can say "delivery". Naturally gluten-free and pumped with extra plant-based protein from beans, this is an essential go-to recipe that can feeds both vegans and Paleo.